Roasted Chicken Thighs with Fennel and Orange Good Recipes

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Roasted Chicken Thighs with Fennel and Orange

Roast chicken, fennel, and orange come together in this makes a bright, flavorful one-pot skillet dinner. Serve it with rice, farro, quinoa or barley for an easy meal.

Ingredients :

4 bone-in, skin-on chicken thighs (about 1 1/2 pounds)
2 bulbs fennel (about the size of your fist)
3 tablespoons olive oil, divided
2 teaspoons kosher salt, divided
1/2 teaspoon ground black pepper, divided
1 navel orange, scrubbed clean and sliced into quarter-inch rounds
2 cloves garlic, grated with a microplane or finely minced
2 teaspoons roughly chopped fresh thyme leaves, plus 6 whole sprigs (optional)

Instructions :

Prep : 10M	Cook : 24M	Ready in : 55M

Notes :

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